A crab feast for the man from Bachok.
Dear Pak Mat,
We have never met in real life but our relationship has blossomed in blogosphere. My cat instinct could sense a sadness in you. A sadness that only comfort eating may cure, in my humble opinion.
So, today, Masterchef Angelina went to the markets and picked some delectable crustaceans - the blue swimmer crabs. Combined with some herbs from our garden and lovely home made chili paste, I humbly present to you a crab recipe that I hope will comfort you.
Should we invite Mrs Mat as well, you said? I'll leave that entirely to you. I'm guessing that she won't be jealous of a spiffy three-year old cat.
Here it is, Chili Crab a la Angelina.
Ingredients: (to serve 2)
2 large crabs, cleaned and cut into two
3 cloves garlic, crushed and chopped
1 inch piece of ginger, sliced finely
2 shallots, sliced finely
1 large brown onion, sliced into rings
1 bunch fresh coriander, cleaned and cut into 2-inch length
1 bunch spring onions, cleaned and cut into 2-inch length
4 tablespoonful chili paste, from about 20 dry chilies
2 tablespoonful cooking oil
1 tablespoonful tamarind paste
1 teaspoonful salt
1 tablespoonful brown sugar
1 egg
1 small can of tomato paste
OK, now that we've prepared all the ingredients, let's start cooking.
1. Heat a large wok, pour cooking oil once it's heated through.
2. Saute garlic, ginger and shallot in hot oil.
3. Add in chili paste, mix and cook through.
4. Add tamarind paste, tomato paste, salt and sugar. Mix and cook through.
5. Add in the crabs and brown onion.
6. Mix thoroughly. I had to use two spatulas for the job.
7. Let the gravy simmer for a bit and check if crabs are cooked through.
8. Break an egg into the gravy, mix through. The egg helps thicken the gravy.
9. Plonk in the fresh coriander and spring onion, remove wok from heat.
Phew! That was a good exercise in the kitchen for me. But it's a labour of love for you, Pak Mat. Let's have dinner now.
It's a pleasure having you over for dinner, Pak Mat. Happy memories to bring home to Bachok, I hope. purrr....meow!
Here it is, Chili Crab a la Angelina.
Ingredients: (to serve 2)
2 large crabs, cleaned and cut into two
The bigger the crab, the better. I usually pick the female ones, hoping that there'll be crab roe as well.
3 cloves garlic, crushed and chopped
1 inch piece of ginger, sliced finely
2 shallots, sliced finely
The prepared garlic, ginger and shallots.
1 large brown onion, sliced into rings
Brown onion rings.
1 bunch fresh coriander, cleaned and cut into 2-inch length
1 bunch spring onions, cleaned and cut into 2-inch length
The spring onions and fresh coriander are from our garden.
4 tablespoonful chili paste, from about 20 dry chilies
2 tablespoonful cooking oil
1 tablespoonful tamarind paste
1 teaspoonful salt
1 tablespoonful brown sugar
1 egg
1 small can of tomato paste
Tomato paste is the secret ingredient in my "sambal".
OK, now that we've prepared all the ingredients, let's start cooking.
1. Heat a large wok, pour cooking oil once it's heated through.
2. Saute garlic, ginger and shallot in hot oil.
3. Add in chili paste, mix and cook through.
4. Add tamarind paste, tomato paste, salt and sugar. Mix and cook through.
Tomato paste helps me achieve the red and menacing look of the gravy without adding too much heat if more chili paste had been used.
5. Add in the crabs and brown onion.
Brown onion has a natural sweet taste that adds to the yumminess of the dish.
6. Mix thoroughly. I had to use two spatulas for the job.
Each piece of crab should be coated with the gravy.
7. Let the gravy simmer for a bit and check if crabs are cooked through.
8. Break an egg into the gravy, mix through. The egg helps thicken the gravy.
9. Plonk in the fresh coriander and spring onion, remove wok from heat.
Add egg, coriander and spring onion just before serving.
Phew! That was a good exercise in the kitchen for me. But it's a labour of love for you, Pak Mat. Let's have dinner now.
Hmmm....best served with white rice.
I've also cooked some mix vege as the side dish.
Peaches and plums for dessert.
After dinner, a breath of fresh air at the balcony. Too bad there's no full moon tonight......or else it will be purrrfect for us.
It's a pleasure having you over for dinner, Pak Mat. Happy memories to bring home to Bachok, I hope. purrr....meow!
